Soyi bhajjille Ghassi is a must for any function , festive occasion , special feasts in the family and of course in the temple sambradhans .Its unique , taste ,colour & aroma makes it the most popular of ghassis .Its uniqueness is the Masolu, which can be made and keeps well for months together . It can be quickly made if you have the masolu ready with a varied combination of dals and vegetables .This famous version of the konkani food is the Cochin GSB one .
Ingredients for the Masolu;
- Mature dry coconut-1(medium)
- Coriander / dhaniya seeds -100gms,
- Urad dal -25 gms
- Red chillies -12 or more as per taste
- Roast grated coconut, & chillies separately or together to a nice golden brown.
- For easier roasting – spread out thinly on a plate or plastic sheet – the grated coconut in the hot sun ..by evening this would have dried considerably . so within a few minutes you can roast the coconut to an even brown !
- Roast the dal and coriander seeds separately
4. You can see the roasted coconut , dal & coriander in the above picture.
5. Dry grind the fried coconut mixture with the roasted chillis in a mixer till smooth & oil separates. like in the picture below . Drier & more mature the coconut , the more oil it exudes !
6. Store in sun dried container.
7. Use a dry spoon , this keeps well for more than 6 months .
8. You can make this in small quantities too for single use .
9. You may also add a tsp of haldi now . in which case you need not add while making the ghassi
10. Some add a teaspoon of methi seeds too which adds to the aroma
Ingredients for the ghassi – ( chono & surnu ghassi )
- Black gram / chono (overnight soaked) – 200gms
- Vegetables chopped ( surnu , drumstick ), -1 & 1/2 cups
- Dharmbya sol – 1 small piece or 1 large tomato
- Turmeric powder – 1/4 tsp
- Masolu- 2 tbsp
- salt to taste
- Pressure cook the black gram sol and the yam well .Cook the drumstick separately.
- Add salt , turmeric powder & the masolu to the cooked chono .
- Bring to a boil & then let simmer for another 5 more minutes .
- Serve hot with rice .
This goes well with idly , dosas & chapatis too.
With this basic masolu in hand , you can make so many varieties of ghassis using a variety of dals , pulses & vegetables …Each has its own unique taste – like -for example :-
- Turdal plus potato or Gudugo/ breadfruit .
- Moong/green gram plus raw banana & yam/surnu
- Sprouted moong plus yam/surnu & mango (avoid sol in this)
- Moong plus Kooka ( chinese potato/ soppur kook )and raw banana or raw banana skin
- Ovro surnu & drumstick
- Chevli , white & green dried peas , Kabuli channa ,
- Bikkand Galnu Ghassi
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